As a part of our commitment to promote healthy living for seniors, as well as support our Indianapolis community, Employee Care Manager Pam Berg returned to PrimeLife Enrichment center for her monthly cooking class.
PrimeLife is a United Way agency, serving Hamilton County residents age 50 and up. The not-for-profit organization is dedicated to providing services and programs that promote independence, optimal wellness and socialization.
According to Pam, “I’m very diligent about incorporating the healthiest ingredients into our classes. I look for products that are organic, low sodium, and minus MSG or preservatives.” Pam took over the kitchen this month to create a savory yet healthy side dish, perfect for the Thanksgiving holiday: Harvest Rice.
- 2 cups chicken stock 1/2 cup brown rice (we substituted a fast cook rice)
- 1/2 cup wild rice
- 3 tablespoons butter
- 3 onions, sliced into 1/2-inch wedges
- 1 tablespoon brown sugar
- 1 cup dried cranberries
- 2/3 cup fresh sliced mushrooms
- 1/2 cup slivered almonds, toasted
- 1/2 teaspoon orange zest
- salt & ground black pepper to taste
Combine rice and broth in saucepan and bring to boil. Reduce heat to low; cover and simmer 35-45 minutes, until rice is tender and broth is absorbed.
In medium skillet, melt butter over medium-high heat. Add onions and sugar. Saute until butter is absorbed and onions are translucent and soft. Lower heat and cook onions for another 20 minutes, until they are caramelized. Stir in cranberries and mushrooms. Cover skillet and cook for 10 minutes or until berries start to swell. Stir in nuts and orange zest, then fold this mixture into the cooked rice. Add salt and pepper to taste.
Recipe & Photo Credit: AllRecipes